Episode 72: Tofu Saltado


  • 1 potato, peeled and cut into slices
  • 1 block firm tofu, cut into 2-inch strips
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1 tablespoon cumin
  • 1/4 cup onions, sliced
  • 1/2 cup bell pepper, sliced
  • 1 cup stewed tomatoes


  • Cook the potatoes in an air fryer or bake in a toaster oven for 35-40 minutes
  • Mix soy sauce, red win vinegar, and cumin together
  • Dredge tofu in soy sauce mixture and marinate for 1/2 hour
  • Lightly fry the tofu on both sides and set on high
  • Heat some olive oil in a wok over high heat
  • Add the onions and stir-fry
  • Add the bell pepper and stir-fry
  • Add the stewed tomatoes
  • Add the tofu
  • Add the potatoes
  • Mix well and turn off the heat
  • Serve with rice